Description
Amish Sunday Savior Casserole is a comforting, hearty dish featuring tender egg noodles, savory ground beef, and a creamy mushroom sauce, all topped with melted sharp cheddar cheese. This classic family favorite is easy to prepare and perfect for a satisfying weeknight dinner or weekend gathering.
Ingredients
Pasta
- 12 oz (340 g) wide egg noodles
Meat and Vegetables
- 1 lb (450 g) ground beef, 85 to 90 percent lean
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
Dairy and Soup
- 1 can (10.5 oz or 298 g) condensed cream of mushroom soup
- 1 cup (240 g) sour cream
- 2 cups (8 oz or 225 g) shredded sharp cheddar cheese, divided
Seasonings and Oil
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (only if needed for sautéing)
Instructions
- Preheat and cook noodles: Heat your oven to 350°F (175°C). Bring a large pot of well-salted water to a boil and cook the egg noodles just shy of al dente, about 1 to 2 minutes less than the package instructions. Drain the noodles and set aside.
- Brown the ground beef: In a large skillet over medium heat, add the ground beef, breaking it up as it cooks. Cook for 6 to 8 minutes until the meat is browned and fully cooked. Drain any excess fat.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet with the beef. If the pan seems dry, stir in the olive oil. Sauté for 2 to 3 minutes until the onion is translucent and tender, stirring occasionally.
- Make the creamy sauce: Stir in the condensed cream of mushroom soup and sour cream until the mixture is smooth and creamy. Season with Italian seasoning, kosher salt, and freshly ground black pepper. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors. Taste and adjust seasonings if necessary.
- Assemble the casserole: Lightly grease a 9 by 13 inch casserole dish. Spread the cooked noodles evenly on the bottom. Spoon and spread the beef mixture over the noodles. Sprinkle 1 and 1/2 cups of the shredded cheddar cheese evenly over the top.
- Bake the casserole: Cover the casserole dish with foil and bake for 20 to 25 minutes until heated through. Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese on top, and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the casserole to rest for 5 minutes before slicing for cleaner portions. Serve warm, ideally alongside a crisp green salad or steamed vegetables.
Notes
- Drain the ground beef well to avoid excess grease in the casserole.
- Be careful not to overcook the noodles in the boiling step to ensure they don’t become mushy after baking.
- You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
- Feel free to add steamed vegetables like broccoli or peas for added nutrition.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
